| CATEGORY |
CUISINE |
TAG |
YIELD |
| Meats, Vegetables, Eggs |
|
Beef, Vegetables, Main dish |
8 |
Servings |
INGREDIENTS
| 5 |
lb |
Corned beef |
| 1 |
|
Garlic clove |
| 2 |
|
Cloves; whole |
| 10 |
|
Black peppercorns; whole |
| 2 |
|
Bay leaves |
| 8 |
md |
Carrots |
| 8 |
md |
Potatoes |
| 8 |
md |
Yellow onions; peeled |
| 1 |
md |
Cabbage; cut in wedges |
|
|
Chopped parsley |
|
|
MUSTARD SAUCE |
| 1 1/2 |
tb |
Butter; melted |
| 1 |
|
Egg |
| 1/3 |
c |
Light brown sugar |
| 1/4 |
c |
Granulated sugar |
| 1/4 |
ts |
Salt |
| 1/8 |
ts |
Pepper |
| 1/4 |
c |
Prepared mustard |
| 3/8 |
c |
Cider vinegar |
INSTRUCTIONS
Mix all ingredients. Bring to a boil over medium heat, stirring. Reduce
heat, simmer 3 minutes. Serve hot with corned beef. Also good with ham.
Makes 3/4 cup.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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